US5959186A - No-heat Jalapenos - Google Patents
No-heat Jalapenos Download PDFInfo
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- US5959186A US5959186A US08/796,843 US79684397A US5959186A US 5959186 A US5959186 A US 5959186A US 79684397 A US79684397 A US 79684397A US 5959186 A US5959186 A US 5959186A
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01H—NEW PLANTS OR NON-TRANSGENIC PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
- A01H5/00—Angiosperms, i.e. flowering plants, characterised by their plant parts; Angiosperms characterised otherwise than by their botanic taxonomy
- A01H5/08—Fruits
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01H—NEW PLANTS OR NON-TRANSGENIC PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
- A01H5/00—Angiosperms, i.e. flowering plants, characterised by their plant parts; Angiosperms characterised otherwise than by their botanic taxonomy
- A01H5/10—Seeds
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01H—NEW PLANTS OR NON-TRANSGENIC PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
- A01H6/00—Angiosperms, i.e. flowering plants, characterised by their botanic taxonomy
- A01H6/82—Solanaceae, e.g. pepper, tobacco, potato, tomato or eggplant
- A01H6/822—Capsicum sp. [pepper]
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Definitions
- the present invention relates to new, distinct and stable cultivars of no-heat Jalapenos.
- No-heat Jalapeno pepper plants produce a pepper fruit which is absent of capsaicinoids such as capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin and homodihydrocapsaicin.
- the no-heat Jalapeno fruit characteristic has been combined with many other known and desirable Jalapeno fruit characteristics including fruit shape, color, surface skin smoothness, flesh thickness and size.
- the present invention also relates to methods for the breeding of no-heat fruit characteristics into Jalapeno cultivars.
- the present invention also relates to food products containing no-heat Jalapenos.
- Capsicum annuum is an important spice crop in the United States.
- Capsicum there are many varieties of Capsicum, each adapted to produce a fruit for different purposes such as, for example, fresh consumption, dried spice or pickling.
- Varieties or cultivars of hot peppers are in everyday use include, for example, Anaheim, Ancho, Cascabel, Cayenne, Charleston hot, Cherry, Chilaca, Chipotle, Fresno, Gaujillo, Habanera, Jalapeno, Pasilla and Pepperoncini.
- Jalapeno is one of the most important and popular commercial peppers. Named after Jalapa, the capital of Veracruz, Mexico, Jalapeno peppers range from hot to very hot. Jalapeno peppers are consumed fresh, canned, and pickled.
- Jalapenos are used in a variety of sauces and in a multitude of cuisines.
- the desirable qualities of a pepper are different depending upon the use and the individualized taste of each consumer. For some qualities of the fruit, such as heat, there is no consensus as to the proper amount. A Capsicum fruit that is too mild for one consumer may be extremely hot, unpalatable and irritating for another consumer.
- Capsicum The hot flavor of Capsicum is due to capsaicinoids, a family of chemical compounds.
- the flavors from capsaicinoids have been referred to by many terms, including heat, hotness, spiciness, pungency and chili (chile, chilli). Numerous terms such as sweet, no-heat, non-pungent and mild have also been used to describe low or undetectable levels of capsaicinoids.
- capsaicinoids can produce a burning sensation in the mouth, causing the eyes to water, the nose to run, and in high amounts even induce perspiration.
- Capsaicinoids in peppers are produced in the cross wall placenta of a pepper fruit.
- Capsaicinoids The heat, or hot taste, in a Capsicum fruit has been established as a mixture of seven homologous branched chain alkyl vanillylamides named capsaicinoids.
- Capsaicin (C) Merck Index, 11th edition, 1767
- DC dihydrocapsaicin
- NC norhydrocapsaicin
- HC homocapsaicin
- HDC homodihydrocapsaicin
- the hotness or heat of Capsicum fruit as a whole may be measured and compared by the Scoville heat test and expressed as Scoville heat unit. Even at dilutions of capsaicinoids down to 1 part in 16 million, a sensation of warmth may be detected by a human taster.
- the original Scoville heat test was an organoleptic test but Scoville heat units are now measured using high performance liquid chromatography determination of total capsaicinoids. Under the new test, total capsaicinoid content is measured in parts per million (ppm). One ppm is roughly equivalent to about 15 Scoville heat units.
- a hot pepper, such as habaneros may have about 200,000 to about 300,000 Scoville heat units. Pure capsaicin has a Scoville heat unit score of about 16 million.
- the amount of heat of a Capsicum fruit is affected both by genetic and environmental factors. Weather conditions, growing conditions and fruit age all contribute to the capsaicinoid content of a Capsicum fruit. Within a field and even within a fruit, the concentrations of capsaicinoids may be inconsistent.
- Known variables which affect heat content of (apsicum fruit include growth conditions such as moisture, temperature, light and fertilizer. Thus, it is difficult for providers of Capsicum fruit, and product comprising Capsicum fruit, to maintain product uniformity with regard to heat content. Neither cooking nor freezing diminishes capsaicin's intensity.
- the heat of Jalapeno peppers can only be reduced slightly by removal of the placenta from the fruit. While capsaicinoids may be removed from peppers through processes such as extraction, these processes are not economically feasible.
- capsaicinoids heat
- peppers At one concentration capsaicinoids are enjoyed as a spice, but at higher concentrations they are powerful irritants. The level differentiating spice from irritants is different for each individual. Further, many consumers cannot tolerate any capsaicinoids. Because of the variable heat content nature of peppers, and because of the variable consumer tolerance level for capsaicinoids, it is difficult to produce a food product with a uniform level of capsaicinoids without expensive and time consuming taste testing and HPLC or LC analysis.
- the present invention overcomes the problems and disadvantages associated with current strategies and designs and provides methods for the production of no-heat Jalapenos.
- An object of the invention is to provide Jalapeno cultivars having no heat.
- Another object of the invention is to provide methods for the breeding of the no-heat Jalapeno characteristics into diverse Jalapeno cultivars.
- An additional object of the invention is to provide methods and products comprising no-heat Jalapeno peppers.
- this invention provides a method for developing a no-heat Jalapeno pepper.
- a first pepper plant which produces a pepper fruit with undetectable levels of capsaicinoids, such as a sweet pepper is crossed to a Jalapeno pepper plant which have detectable capsaicinoids.
- One or more selection and crossing step is performed until a pepper plant which produces pepper fruit with no detectable capsaicinoids is produced.
- the selection step comprises selecting for progeny plants which produces a progeny fruit with a reduced capsaicinoid content and Jalapeno characteristics.
- the crossing step comprises crossing the reduced capsaicinoid content progeny.
- the selection and crossing steps are preferably performed seven or more times.
- the Jalapeno characteristics used in the selection step may comprise: a lack of pungency, a dark green immature color, a saucer shaped calyx, a pendent fruit position, a rounded base shape, a blunt apex shape, a thick flesh thickness, an oblong shape, a concentrated fruit set, a long pedicel length, a straight pedicel shape and a slender pedicel thickness.
- the no-heat Jalapeno developed by the method preferably has a capsaicinoid content of less than about 0.5 parts per million. It is more preferable for the no-heat Jalapeno to have a capsaicinoid content less than about 0.1 parts per million capsaicinoids.
- this invention provides a no-heat Jalapeno pepper fruit comprising the qualities of: a lack of pungency, a dark green immature color, a saucer shaped calyx, a pendent fruit position, a rounded base shape, a blunt apex shape, a thick flesh thickness, an oblong shape, a concentrated fruit set, a long pedicel length, a straight pedicel shape, a slender pedicel thickness and a low capsaicinoid content.
- the Jalapeno pepper fruit may have a red mature color or a yellow mature color.
- the low capsaicinoid content is preferably less than 0.5 parts per million, more preferably less than 0.1 parts per million, and most preferably undetectable.
- Capsaicinoid as described herein includes may be capsaicin, dihydrocapsaicin, norhydrocapsaicin, homocapsaicin and homodihydrocapsaicin.
- this invention provides a no-heat Jalapeno fruit, or a part of the fruit, may be incorporated into food products.
- Food products may be, for example, fresh fruits, pickled fruits and sauces.
- In still another embodiment of the invention is directed to a no-heat Jalapeno fruit producing plant, or a seed which when grown produces a no-heat Jalapeno fruit producing plant.
- FIG. 1 depicts an HPLC analysis of a fruit of wild type Jalapeno.
- FIG. 2 depicts an HPLC analysis of a fruit of no-heat Jalapeno Pepper cultivar H78-1R.
- FIG. 3 depicts an HPLC analysis of a fruit of no-heat Jalapeno Pepper cultivar HM1-Y.
- FIG. 4 depicts an HPLC analysis of a fruit of no-heat Jalapeno Pepper cultivar V10443.
- the present invention is directed to a no-heat Jalapeno pepper cultivar, to methods of making a no-heat Jalapeno pepper cultivar, and to methods of making food products comprising a no-heat Jalapeno fruit, and to food products comprising a no-heat Jalapeno fruit.
- Heat also referred to as hotness, spicy, pungency, chili (chile, chilli), as used herein, refers to capsaicinoid content in the capsicum fruit.
- no-heat refers to lack of detectable capsaicinoid or less than 1 parts per million (ppm) capsaicinoid. No-heat has also been called sweet or non-pungent.
- No-heat Jalapeno pepper cultivars according to this invention are stable, as evidenced by the stability of the trait through both asexual propagation and sexual crosses. Depending upon the cultivar, however, the plant size and the fruit size may be affected by environmental factors without any variance in the no-heat characteristic of the plant.
- One embodiment of this invention was produced when parental strains C-023 sweet pepper and C-027 Jalapeno were crossed to produce the no-heat Jalapeno peppers.
- the plants are grown in standard agronomic conditions outdoors with temperatures above about 52° F.
- pepper flowers are self pollinating, flowers of the plant to be used as female parent in a cross are typically emasculated to prevent self pollination. Emasculation comprises anther removal prior to pollination. The stigmatic surface is receptive for pollen following emasculation. Flowers to be used as the source of male parent pollen may be picked from the plant and used to pollinate from 3 to 5 flowers of the same cross combination. Pollen from the male parent is then applied to the stigmatic surface of the female parent. In this fashion, an abundance of pollen may be delivered to the stigmatic surface. Each pollinated flower should be marked to identify the date of pollination and the male and female parents.
- Ripening of the fruit generally occurs at about 10 weeks after pollination, depending upon the environmental conditions.
- the collected seeds are typically cleaned by hand, and the seed separated from the fruit and stored in paper bags. Cool and cloudy weather increase the time required for ripening of the pepper fruit.
- the no-heat characteristic has been incorporated into multiple cultivars of Jalapeno with different Jalapeno genetic backgrounds and combined with a wide range of known and desirable Jalapeno characteristics.
- Jalapeno ⁇ M ⁇ Typical Jalapeno characteristics are embodied in variety Jalapeno ⁇ M ⁇ , the standard by which all Jalapenos are judged. Jalapeno ⁇ M ⁇ consists of upright plants approximately about 26 to about 30 inches in height. The fruit of Jalapeno ⁇ M ⁇ matures dark green to red, with medium thick walls and a blunt-ended, sausage shape. Jalapeno ⁇ M ⁇ produces uniform, medium-to-large size, pungent fruit for processing and fresh market uses. Selection criteria for typical Jalapeno ⁇ M ⁇ characteristics are also listed in Tables 2 to 8.
- Breeding of no-heat Jalapeno is initiated by crossing a sweet pepper breeding line with a breeding line having fruit characteristics of Jalapenos such as fruit shape, color, surface smoothness, flesh thickness, and size.
- Other suitable breeding lines include any elongated bell pepper and any large Jalapenos. Breeding of no-heat Jalapenos was accomplished by means of recurrent selection. Progeny with reduced heat as determined by taste and HPLC analysis, were selected and maintained in the breeding program.
- Jalapeno plants in terms of reduced heat and retention of Jalapeno characteristics, were selected.
- the seeds produced from these selections were sown.
- the resulting Jalapeno pepper plants showed reduced heat in successive selections and generations until finally plants were generated which comprise a pepper fruit comprising undetectable levels of capsaicinoids as determined by taste and HPLC analysis.
- H78-1R was selected from this breeding program for a red maturing fruit while HM1-Y was selected for a yellow maturing fruit.
- no-heat cultivars of Jalapeno or other peppers wherein substantially all the capsaicinoids (such as capsaicin, dihydrocapsaicin, norhydrocapsaicin, homocapsaicin and homodihydrocapsaicin) in the fruit are below detection levels.
- the no-heat characteristic also can be predictably bred into diverse peppers such as, for example, Jalapenos, Habanera, Tabasco, and Pequin.
- any pepper plant having a fruit with the characteristics of a Jalapeno but without capsaicin or a hot taste is within the contemplation of this invention.
- Jalapeno varieties other than Varieties H78-1R, HM1-Y and V10443 may be bred with Varieties H78-1R, HM1-Y or V10443 as described herein to produce plants which yield no-heat pepper fruits.
- Appropriate parental strains to cross to arrive at the characteristics presently claimed will be readily apparent to those of ordinary skill in the art, in view of the present specification.
- Varieties of peppers with characteristics similar to the parental strains C-023 sweet pepper and C-027 Jalapeno are particularly suitable for use as parental strains. Any peppers within the same species are also suitable. It is within the contemplation of this invention to cross other pepper varieties with known varieties or varieties bred according to this invention in order to duplicate the invention. Such hybrids are intended to be covered by the present invention.
- H78-1R, HM1-Y or V10443 are Jalapeno peppers of the Solanaceae family with the genus and species name of Capsicum annuum.
- H78-1R requires about 90 days from transplant to develop a mature green color and about 105 days to develop a mature red color.
- H78-1R requires about 110 days to mature green and about 170 days to develop a mature red fruit color.
- HM1-Y requires about 90 days from transplant to develop a mature green color and about 105 days to develop a mature red color.
- HM1-Y requires about 115 days to mature green and about 170 days to develop a mature yellow fruit color.
- V10443 requires about 107 days from transplant to develop a mature green color and about 120 days to develop a mature red color. From seeds, HM1-Y requires about 128 days to mature green and about 141 days to develop a mature red fruit color. While both H78-1R and HM1-Y show a maturity from seed and maturity from transplants of about the same time as Jalapenos, variety V10443 mature from seed and transplants about 10 days earlier than Jalapenos.
- H78-1R, HM1-Y and V10443 all have a compact habit with no basal branches and rigid branch flexibility when compared to Jalapeno ⁇ M ⁇ plants.
- H78-1R stands about 51 cm high.
- Both H78-1R and HM1-Y have a width of about 61 cm which is about 10 cm narrower than Jalapeno ⁇ M ⁇ plants grown in adjacent plots of land.
- V10443 is about 39 cm in width which is about 2 cm narrower than Jalapeno ⁇ M ⁇ .
- H78-1R is about 51 cm high and about 24 cm shorter than Jalapeno ⁇ M ⁇ .
- HM1-Y is about 61 cm high and about 14 cm shorter than Jalapeno ⁇ M ⁇ .
- V10443 is about 39 cm high and 10 cm shorter than Jalapeno ⁇ M ⁇ .
- H78-1R, HM1-Y and V10443 all have dark green foliage with a lanceolate mature shape and a medium mature size which is comparable to the foliage of Anaheim chili.
- the flowers of H78-1R, HM1-Y and V10443 are similar with a calyx lobe number of about 6 and a petal number of about 6; white corolla, yellow (tan) corolla throat marking, style length less than stamen length, one flower per axil, no self incompatibility and no cytoplasmic male sterility.
- H78-1R, HM1-Y and V10443 all comprise fruits that have external appearance of Jalapeno ⁇ M ⁇ with a saucer shaped calyx, oblong fruit shape, concentrated fruit set, straight pedicel shape.
- H78-1R, HM1-Y and V10443 share characteristics with Yolo Wonder L such as a lack of pungency, dark green immature color, smooth surface smoothness, a pendent fruit position and a blunt apex shape.
- H78-1R and V10443 have a red mature fruit color like Yolo Wonder L, while the color of the HM1-Y is lemon yellow.
- H78-1R and HM1-Y have thick flesh like Yolo Wonder L, while V10443 has medium flesh thickness more like Anaheim chili.
- the fruits of all three varieties have the slender pedicel thickness like a Cayenne pepper and a long pedicel length like an Anaheim chili.
- the fruits of H78-1R are larger with a length of about 12 cm, which is about 3 cm longer than Jalapeno ⁇ M ⁇ .
- the number of locules of H78-1R varies between about 3 to about 4.
- the fruits of HM1-Y are also larger with a length of about 13 cm, which is about 4 cm longer than Jalapeno ⁇ M ⁇ .
- the number of locules of H1-Y varies between about 3 to about 4.
- the fruits of V10443 are smaller with a length of about 5 cm, which is about 2 cm longer than Jalapeno ⁇ M ⁇ .
- the number of locules of H78-1R varies between about 2 to about 3.
- the seeds of Variety H78-1R, HM1-Y and V10443 are all yellow. Variety H78-1R seeds weight 8g per 1000 seeds. Variety HM1-Y weights 9 grams per 1000 seeds and Variety V10443 weights 5 grams per 1000 seeds.
- H78-1R, HM1-Y and V10443 with respect to anthocyanin are similar. It is present in stem and node but absent in the leaf, calyx, pedicel, seedling hypocotyl and fruit of the plant.
- H78-1R, HM1-Y and V10443 most resemble Jalapeno ⁇ M ⁇ in maturity, plant habit, leaf color, leaf shape, fruit shape, and immature fruit color.
- H78-1R, HM1-Y and V10443 most resemble Yolo Wonder L in pungency. While H78-1R and V10443 most resemble Jalapeno ⁇ M ⁇ in mature fruit color, V10443 most resembles Golden Bell in mature fruit color.
- New no-heat Jalapeno breeding lines were produced by means of crossing a selected C-023 Sweet pepper breeding line to a C-027 Jalapeno breeding line.
- Sweet Pepper cultivar C-023 was crossed as the female parent to the Jalapeno pepper cultivar C-027 as the male parent.
- a detailed description of the resulting progeny is contained in Table I. The detailed description is based on plants produced in a Mediterranean climate in Santa Paula, Calif. during the winter season. Plants were grown outdoors under standard agricultural conditions for peppers. Height measurements were taken from the soil line. The phenotype of all progeny produced from the following crosses were ascertained under the same environmental conditions and using the same methods.
- Fresh samples of capsicum fruits such as no-heat Jalapeno may be sun dried or freeze dried and ground into capsicum powder for subsequent analysis.
- About 25 grams of dehydrated or fresh ground capsicum fruit is placed into a 500 ml flask. 200 ml ethanol and several glass beads are added to the flask.
- the 500 ml flask is attached to a reflux condenser. The contents are gently refluxed for 5 hours and then allowed to cool.
- About 1 to 4 ml of the cooled solution is cleaned by passage through a 0.45 micron syringe filter and stored into small glass vials as samples for liquid chromatography analysis.
- a more sensitive assay was performed by using more capsicum fruits in the same volume of ethanol and adjusting the results accordingly.
- the heat content should be divided by 2 when twice as much starting material is extracted in the same volume of ethanol.
- Standard capsaicin solutions were prepared using N-vanillyl-n-nonanamide, a synthetic analog of capsaicin.
- a 0.015 mg/ml solution of N-vanillyl-n-nonanamide (Penta international Corp, Livingston, N.J.) is prepared by dissolving 15 mg of N-vanillyl-n-nonanamide (Penta international Corp, Livingston, N.J.) in 1 L ethanol (95% grade or better, Sigma, St Louis, Mo.).
- the extracted capsaicinoids and the standard solutions were analyzed by a high performance liquid chromatograph with a 1 V integrator, 20 ⁇ l sample injector, with an UV detector set at 280 nm wavelength or fluorometer with excitation 280 nm and emission 325 nm. Chromatography was performed in an ambient temperature, about 20° C. to about 25° C., under isocratic conditions. A stainless steel C 18 column, 150 mm long with a 4.6 mm inner diameter, with a 5 micron particle size was used for chromatographic separation. Flow rate was set at 1.5 ml per minute. Under these conditions, the relative retention times are: N-vanillyl-n-nonanamide, 1.00; nordihydrocapsaicin, 0.90; capsaicin, 1.00; dihydrocapsaicin, 1.58.
- Capsaicinoid concentration is calculated as follows
- N (P N /P S ) ⁇ (C S /W T ) ⁇ (200/0.98) ⁇ 9300
- N (P N /P S ) ⁇ (C S /W T ) ⁇ (200/0.92) ⁇ 9300
- N nordihydrocapsaicin concentration in Scoville Heat Units (SHU)
- Jalapeno ⁇ M ⁇ pepper indicates detectable levels of capsaicinoids (FIG. 1).
- Analysis of No-heat Jalapeno H78-1R (FIG. 2), HM1-Y (FIG. 3) and V10443 (FIG. 4) show no detectable levels of capsaicinoids.
- the heat content of Jalapeno H78-1R, HM1-Y and V10443 is below detectable limits.
- the stability of the no-heat Jalapeno pepper and subjective and quantitative analysis of capsicum expression in Jalapeno pepper fruit was analyzed. Crosses were made between no-heat Jalapeno peppers and seeds from the crosses were sown and F1 fruit and seeds were collected. In order to ascertain the stability of the no-heat phenotype, the capsicum expression in the fruit was compared to control parental strains both by subjective testing and by HPLC testing. The seeds were transplanted and the plants allowed to bear fruit.
- the salsa sauce may be used fresh or may be refrigerated, for up to seven days, for subsequent use. If salsa is to be kept for a long period of time, it may be canned or preserved using techniques known to those of skill in the art of canning and preservation.
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Abstract
Description
TABLE 1 ______________________________________ Genus and Species Variety Name H78-1R HM1-Y V10443 ______________________________________ Genus and Species Capsicum Capsicum Capsicum annuum annuum annuum Family Solanaceae Solanaceae Solanaceae Crop or Common Name Jalapeno Jalapeno Jalapeno ______________________________________
TABLE 2 ______________________________________ Market Maturity Variety Name H78-1R HM1-Y V10443 ______________________________________ Days from transplant 90 90 107 to mature green Days from transplant to 105 105 120 mature red or yellow Days from seed to 110 115 128 mature green Days from seed to 170 170 141 mature red or yellow Maturity days form Same as Same as 10 days earlier transplant Jalapeno Jalapeno than Jalapeno Maturity days from seed Same as Same as 10 days earlier Jalapeno Jalapeno than Jalapeno ______________________________________
TABLE 3 ______________________________________ Plant Characteristics Variety Name H78-1R HM1-Y V10443 ______________________________________ Habit Compact Compact Compact Height 51 61 cm 39 Height compared 24 cm shorter 14 cm shorter 10 cm shorter to Jalapeno Width 61 cm 61 cm 39 cm Width compared 10 cm narrower 10 cm narrower 2 cm narrower to Jalapeno Length of 3rd 28 mm 30 mm 80 mm internode Basal branches none none none Branch flexibility Rigid Rigid Rigid ______________________________________
TABLE 4 ______________________________________ Leaf Phenotype Variety Name H78-1R HM1-Y V10443 ______________________________________ Foliage color Dark Green Dark Green Dark Green Mature Shape Lanceolate Lanceolate Lanceolate Mature Size Medium Medium Medium (Anaheim Chili) (Anaheim Chili) (Anaheim Chili) ______________________________________
TABLE 5 ______________________________________ Flower Phenotype Variety Name H78-1R HMI-Y V10443 ______________________________________ Calyx lobe number 6 6 6 Petal number 6 6 6 Corolla Color White White White Corolla throat Yellow (tan) Yellow (tan) Yellow (tan) marking color Another color Yellow Yellow Yellow Style length Less than Less than Same as stamen stamen stamen Flower per 1 1 1 leaf axil Self incompatibility Absent Absent Absent Cytoplasmic Male Absent Absent Absent Sterility ______________________________________
TABLE 6 ______________________________________ Fruit Phenotype Variety Name H78-IR HM1-Y V10443 ______________________________________ Group Jalapeno Jalapeno Jalapeno Pungency Sweet Sweet Sweet (Yolo (Yolo Wonder L) (Yolo Wonder L) Wonder L)* Immature color Dark Green Dark Green Dark Green (Yolo Wonder L) (Yolo Wonder L) (Yolo Wonder L) Mature color Red Lemon Yellow Red (Yolo Wonder L) (Yolo Wonder L) Surface Smooth Smooth Smooth smoothness (Yolo Wonder L) (Yolo Wonder L) (Yolo Wonder L) Calyx shape Saucer shaped Saucer shaped Saucer shaped Position Pendent Pendent Pendent (Jalapeno) (Jalapeno) (Jalapeno) Base shape Rounded Rounded Rounded (Jalapeno) (Jalapeno) (Jalapeno) Apex shape Blunt Blunt Blunt (Yolo Wonder L) (Yolo Wonder L) (Yolo Wonder L) Flesh thickness Thick Thick Medium (Yolo Wonder L) (Yolo Wonder L) (Anaheim Chili) Length 12 cm 13 cm 5 cm Compared 3 cm longer 4 cm longer 2 cm shorter to Jalapeno Diameter 40 mm 32 mm 23 at calyx attachment Weight per 79.7 grams 78 grams 9 grams fruit Fruit Shape Oblong Oblong Oblong (Jalapeno) (Jalapeno) (Jalapeno) Fruit Set Concentrated Concentrated Concentrated Number of 3 to 4 3 to 4 2 to 3 Locules Pedicel Length Long Long Long (Anaheim Chili) (Anaheim Chili) (Anaheim Chili) Pedicel Shape Straight Straight Straight Pedicel Slender Slender Slender Thickness (Cayenne) (Cayenne) (Cayenne) ______________________________________ *Characteristic is described by comparison with a known variety having similar characteristic.
TABLE 7 ______________________________________ Seed Phenotype Variety Name H78-1R HM1-Y V10443 ______________________________________ Color Yellow Yellow Yellow Weight 8 g per 1000 seed 9 g per 1000 seed 5 g per 1000 seed ______________________________________
TABLE 8 ______________________________________ Anthocyanin Variety Name H78-1R HM1-Y V10443 ______________________________________ Leaf Absent Absent Absent Stem Present Present Absent Node Present Present Present Calyx Absent Absent Absent Pedicel Absent Absent Absent Seedling Hypocotyl Absent Absent Absent Fruit Absent Absent Absent Disease Reaction Not Tested Not Tested Not Tested ______________________________________
TABLE 9 ______________________________________ Variety Most Closely Resemble Variety Name H78-IR HM1-Y V10443 ______________________________________ Maturity Jalapeno `M` Jalapeno `M` Jalapeno `M` Plant habit Jalapeno `M` Jalapeno `M` Jalapeno `M` Leaf color Jalapeno `M` Jalapeno `M` Jalapeno `M` Leaf shape Jalapeno `M` Jalapeno `M` Jalapeno `M` Fruit shape Jalapeno `M` Jalapeno `M` Jalapeno `M` Immature fruit color Jalapeno `M` Jalapeno `M` Jalapeno `M` Mature fruit color Jalapeno `M` Golden Bell Jalapeno `M` Pungency Yolo Wonder L Yolo Wonder L Yolo Wonder L ______________________________________
ppm capsaicin×15=Scoville units (assumes capsaicin=15,000,000 Scoville)
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US08/796,843 US5959186A (en) | 1997-02-06 | 1997-02-06 | No-heat Jalapenos |
US09/316,214 US6143349A (en) | 1997-02-06 | 1999-05-21 | No-heat jalapenos and products comprising no-heat jalapenos |
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US08/796,843 US5959186A (en) | 1997-02-06 | 1997-02-06 | No-heat Jalapenos |
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US09/316,214 Expired - Lifetime US6143349A (en) | 1997-02-06 | 1999-05-21 | No-heat jalapenos and products comprising no-heat jalapenos |
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US09/316,214 Expired - Lifetime US6143349A (en) | 1997-02-06 | 1999-05-21 | No-heat jalapenos and products comprising no-heat jalapenos |
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Cited By (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20020120956A1 (en) * | 2000-11-14 | 2002-08-29 | Jahn Margaret M. | Resistance to gummy stem blight in melon |
US20060085874A1 (en) * | 1999-05-04 | 2006-04-20 | Marlin Edwards | Non-pungent ornamental peppers |
US7087819B2 (en) * | 1999-05-04 | 2006-08-08 | Marlin Edwards | Non-pungent ornamental peppers |
US20060195921A1 (en) * | 2003-04-14 | 2006-08-31 | Enza Zaden De Enkhuizer Zaadhandel B.V. | Fruits of the genus capsium with improved taste and enhanced nutritional value |
US20090019600A1 (en) * | 2007-07-11 | 2009-01-15 | Van Der Heiden Anton Arnold | Pepper Hybrid 'E 499526' |
US8816170B2 (en) | 2011-07-22 | 2014-08-26 | Enza Zaden Beheer B.V. | Pepper hybrid E 490264 |
US9089099B2 (en) | 2013-02-13 | 2015-07-28 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20S10880’ |
US9192113B2 (en) | 2013-03-11 | 2015-11-24 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20S4216’ |
US9301464B2 (en) | 2013-03-15 | 2016-04-05 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20S12779’ |
US9320215B2 (en) | 2005-09-22 | 2016-04-26 | Enza Zaden Beheer B.V. | Method for transferring one or more genetic traits from a plant of the purple-flowered Capsicum species to a plant of the white-flowered Capsicum species |
US9572313B2 (en) | 2014-03-18 | 2017-02-21 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20S1012777’ |
US9832946B2 (en) | 2015-04-16 | 2017-12-05 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20B30106’ |
US10051829B2 (en) | 2016-01-08 | 2018-08-21 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20S0153’ |
US10492394B2 (en) | 2013-11-01 | 2019-12-03 | Enza Zaden Beheer B.V. | Red-yellow striped peppers |
US10595497B2 (en) | 2016-08-16 | 2020-03-24 | Enza Zaden Beheer B.V. | Hybrid peppers ‘E20B30160’, ‘E20B30161’, and ‘E20B30162’ |
US10595496B2 (en) | 2016-08-10 | 2020-03-24 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E2050158’ |
US10757903B2 (en) | 2017-12-04 | 2020-09-01 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20S0150’ |
US11185047B2 (en) | 2019-06-06 | 2021-11-30 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20S0102’ |
US11564370B2 (en) | 2020-03-11 | 2023-01-31 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20B30236’ |
US12089561B2 (en) | 2021-05-27 | 2024-09-17 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20B30329’ |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2002101934A1 (en) * | 2001-06-06 | 2002-12-19 | Seiko Epson Corporation | Decoding apparatus, decoding method, lookup table, and decoding program |
US20070141229A1 (en) * | 2005-12-19 | 2007-06-21 | Helen Bonsall | Homestyle salsa |
US8178756B2 (en) * | 2009-02-05 | 2012-05-15 | Curry Seed & Chili Co. | Thin-skinned chile pepper variety |
CN111264215A (en) * | 2020-01-15 | 2020-06-12 | 四川省丹丹郫县豆瓣集团股份有限公司 | Chili variety breeding method for Pi county bean cotyledon |
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US5066830A (en) * | 1988-01-12 | 1991-11-19 | Dna Plant Technology Corporation | Pepper gametoclonal variation |
US5676991A (en) * | 1995-04-13 | 1997-10-14 | The Pillsbury Company | Method for removal of capsaicinoids from peppers |
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US5066830A (en) * | 1988-01-12 | 1991-11-19 | Dna Plant Technology Corporation | Pepper gametoclonal variation |
US5676991A (en) * | 1995-04-13 | 1997-10-14 | The Pillsbury Company | Method for removal of capsaicinoids from peppers |
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Application for Plant Variety Protection Certificate, dated Feb. 7, 1996, Variety Name H78 1R. * |
Application for Plant Variety Protection Certificate, dated Feb. 7, 1996, Variety Name H78-1R. |
Application for Plant Variety Protection Certificate, dated Feb. 7, 1996, Variety Name HM1 Y. * |
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Levy et al. Effect of genetic and environmental factors on the capsaicin content in the fruits of pungent and sweet cultivars of pepper. Capsicum anuumm L. EUCARPIA VIIth meeting on genetics and breeding on capsicum and eggplant, Kragujevac, Yugoslavia, 1989. * |
Smith et al. Horticultural classification of peppers grown in the United States. HortScience. vol. 22. No. 1 pp. 11 13, 1987. * |
Smith et al. Horticultural classification of peppers grown in the United States. HortScience. vol. 22. No. 1 pp. 11-13, 1987. |
Villalon. `Tam Mild Jalapeno-i` pepper. HortScience. vol. 18 No. 3. pp. 492-493, 1983. |
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Yazawa et al. Capsaicinoids content in the fruit of interspecific hybrids in Capsicum. Journal of the Japanese Society of Horticultural Science. vol. 58. No. 2. pp.353 360, 1989. * |
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Cited By (24)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20060085874A1 (en) * | 1999-05-04 | 2006-04-20 | Marlin Edwards | Non-pungent ornamental peppers |
US7087819B2 (en) * | 1999-05-04 | 2006-08-08 | Marlin Edwards | Non-pungent ornamental peppers |
US7393995B2 (en) | 1999-05-04 | 2008-07-01 | Marlin Edwards | Non-pungent ornamental peppers |
US20020120956A1 (en) * | 2000-11-14 | 2002-08-29 | Jahn Margaret M. | Resistance to gummy stem blight in melon |
US20060195921A1 (en) * | 2003-04-14 | 2006-08-31 | Enza Zaden De Enkhuizer Zaadhandel B.V. | Fruits of the genus capsium with improved taste and enhanced nutritional value |
US9474220B2 (en) | 2003-04-14 | 2016-10-25 | Enza Zaden Beheer B.V. | Fruits of the genus Capsicum |
US9320215B2 (en) | 2005-09-22 | 2016-04-26 | Enza Zaden Beheer B.V. | Method for transferring one or more genetic traits from a plant of the purple-flowered Capsicum species to a plant of the white-flowered Capsicum species |
US8044273B2 (en) * | 2007-07-11 | 2011-10-25 | Enza Zaden Beheer B.V. | Pepper hybrid E 499526 |
US20090019600A1 (en) * | 2007-07-11 | 2009-01-15 | Van Der Heiden Anton Arnold | Pepper Hybrid 'E 499526' |
US8816170B2 (en) | 2011-07-22 | 2014-08-26 | Enza Zaden Beheer B.V. | Pepper hybrid E 490264 |
US9089099B2 (en) | 2013-02-13 | 2015-07-28 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20S10880’ |
US9192113B2 (en) | 2013-03-11 | 2015-11-24 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20S4216’ |
US9301464B2 (en) | 2013-03-15 | 2016-04-05 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20S12779’ |
US10492394B2 (en) | 2013-11-01 | 2019-12-03 | Enza Zaden Beheer B.V. | Red-yellow striped peppers |
US11484001B2 (en) | 2013-11-01 | 2022-11-01 | Enza Zaden Beheer B.V. | Red-yellow striped peppers |
US9572313B2 (en) | 2014-03-18 | 2017-02-21 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20S1012777’ |
US9832946B2 (en) | 2015-04-16 | 2017-12-05 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20B30106’ |
US10051829B2 (en) | 2016-01-08 | 2018-08-21 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20S0153’ |
US10595496B2 (en) | 2016-08-10 | 2020-03-24 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E2050158’ |
US10595497B2 (en) | 2016-08-16 | 2020-03-24 | Enza Zaden Beheer B.V. | Hybrid peppers ‘E20B30160’, ‘E20B30161’, and ‘E20B30162’ |
US10757903B2 (en) | 2017-12-04 | 2020-09-01 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20S0150’ |
US11185047B2 (en) | 2019-06-06 | 2021-11-30 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20S0102’ |
US11564370B2 (en) | 2020-03-11 | 2023-01-31 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20B30236’ |
US12089561B2 (en) | 2021-05-27 | 2024-09-17 | Enza Zaden Beheer B.V. | Hybrid pepper ‘E20B30329’ |
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